Red Velvet Cake with Cream Cheese Frosting

nibbleboard.com/recipes/red-velvet-cake

Ingredients

Instructions

1. Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line the bottoms with parchment paper rounds, then grease the parchment. This ensures the cakes release cleanly.
2. Whisk the cake flour, baking soda, cocoa powder, and salt together in a large bowl. Set aside.
3. Beat the softened butter and sugar together on medium-high speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl.
4. Add the egg yolks one at a time, beating well after each. Mix in the oil, vanilla, and vinegar until combined.
5. Add the dry ingredients in 2-3 additions, alternating with the buttermilk, mixing on low speed just until combined. Beat in the red food coloring until the batter is evenly colored.
6. In a separate clean bowl, whisk the 4 egg whites on high speed until fluffy stiff peaks form, about 3 minutes. Gently fold the whipped whites into the cake batter in two additions — this is the secret to the velvety texture.
7. Divide batter evenly between the two prepared pans. Bake for 30-32 minutes until the tops spring back when gently touched and a toothpick inserted in the center comes out clean.
8. Cool cakes in the pans on a wire rack for 10 minutes, then carefully invert onto the rack to cool completely. Do not frost until fully cooled.
9. Beat the cream cheese and butter together on medium-high speed until smooth and fluffy, about 2 minutes. Add the confectioners' sugar one cup at a time on low speed. Add vanilla and a pinch of salt, then increase speed to medium and beat until thick and creamy.
10. Level the cake tops with a serrated knife if domed. Place one layer on a cake stand. Spread about 1 1/2 cups of frosting evenly on top. Place the second layer on top and frost the top and sides generously.
11. Refrigerate the frosted cake for at least 30-60 minutes before slicing. This helps the cake hold its shape and makes for cleaner slices.

Nutrition per Serving

Chef Tips

• I've found that room temperature ingredients are non-negotiable here — cold eggs and buttermilk will curdle the batter and give you a dense cake. Set everything out at least an hour before you start.
• Use gel food coloring, not liquid. Liquid adds too much extra moisture and the color bakes out pale. I use about 1-2 teaspoons of gel for a deep red.
• Don't skip the egg white folding step. After trying both ways, I always separate the eggs now — the whipped whites give the cake that impossibly light, velvety crumb that makes red velvet special.
• If you don't have cake flour, substitute 2 3/4 cups all-purpose flour plus 1/4 cup cornstarch. It's not identical but works in a pinch.
• Make-ahead tip: bake the layers, wrap tightly in plastic, and freeze for up to 2 months. Thaw overnight in the fridge and frost the next day. I do this every time I'm baking for a party.

Storage

Cover leftover cake tightly with plastic wrap or store in an airtight container in the refrigerator for up to 5 days. The cream cheese frosting must stay refrigerated.